Description
A nourishing and light soup featuring cabbage, carrots, and green beans, perfect for a detox or a cozy meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chopped green cabbage
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, diced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup frozen peas
- 2 tablespoons fresh lemon juice
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the chopped cabbage, diced carrots, diced celery, and diced bell pepper to the pot. Sauté the vegetables for about 5–7 minutes.
- Pour in the diced tomatoes with their juices and the vegetable broth. Stir in the dried thyme, dried oregano, red pepper flakes, and season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes.
- Add the green beans and frozen peas to the pot and continue to simmer for an additional 10 minutes.
- Stir in the fresh lemon juice and adjust seasoning if needed. Remove from heat and let the soup cool slightly before serving.
- Serve hot, garnished with fresh parsley.
Notes
For thicker texture, blend a portion of the soup and stir it back in. Use low-sodium products to manage sodium levels.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 6g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5.5g
- Protein: 5g
- Cholesterol: 0mg